These cheese has been one of those that was just low maintenance the whole affinage. I gave it a turn and a brushing occasionally, but it form a nice strong rind early on, and just sat there, for months! The recipe is from Peter Dixon for an Asiago Fresco, able to be eaten at 2 months or so. Since it was a 6# cheese, I thought I should let it go out longer, so did not open it until today. I have no idea how it would have been at 2 months, but today I can say I am glad I waited. Half was vacuum sealed and back in the extra cave, as I needed more room in the better controlled cave. Milk was raw Jersey, starter bacteria was Su Casu + LBC80 and I used paste calf rennet.